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Indian Journal of Pure & Applied Biosciences (IJPAB)
Year : 2020, Volume : 8, Issue : 3
First page : (311) Last page : (316)
Article doi: : http://dx.doi.org/10.18782/2582-2845.8001

Microbiological Analysis of Chicken Meat Cutlets Incorporated with Functional Ingredients

Kanchan Kumari*
Department of Food Science and Technology, College of Agriculture
Punjab Agricultural University, Ludhiana
*Corresponding Author E-mail: kanchanfst@gmail.com
Received: 12.02.2020  |  Revised: 15.03.2020   |  Accepted: 19.03.2020 

 ABSTRACT

The objective of this study was to assess the microbiological quality chicken meat cutlets by incorporating functional ingredients like mushrooms, sesame seeds and wheat gluten at acceptable levels and their combined effect on the shelf life of frozen chicken meat cutlets. The TVC count of conventional packed uncooked control and MSW chicken meat cutlets decreased significantly (p≤0.05) from 4.65 to 4.29 log cfu/g and 4.25 to 3.96 log cfu/g respectively with the increase in the frozen storage period.  The TVC count in control and MSW, vacuum packed uncooked chicken meat cutlets decreased significantly (p≤0.05) from 4.65 to 4.16 log cfu/g and 4.25 to 3.86 log cfu/g respectively. The average TVC of fresh conventional packed cooked chicken meat cutlets was 2.28 log cfu/gm of control and 2.13 log cfu/gm of the cooked MSW chicken  meat cutlets. It decreased significantly (p≤0.05) to 2.07 and 1.96 log cfu/gm respectively after two months of frozen storage period. The average TVC of vacuum packed control cooked chicken meat cutlets decreased significantly (p≤0.05)   from 2.28 to 2.00 log cfu/gm and of MSW cooked chicken meat cutlets from 2.13 to 1.90 log cfu/g. The decrease was more in the MSW chicken meat cutlets as compared to control. Also, lower counts were observed in vacuum packed control MSW chicken meat cutlets as compared to conventional packed.

Keywords: Chicken Meat Cutlets, Microbiological quality, TVC count and Functional ingredients.

Full Text : PDF; Journal doi : http://dx.doi.org/10.18782

Cite this article: Kanchan Kumari (2020). Microbiological Analysis of Chicken Meat Cutlets Incorporated with Functional Ingredients, Ind. J. Pure App. Biosci. 8(3), 311-316. doi: http://dx.doi.org/10.18782/2582-2845.8001